Food Notes for September 26, 2011

Hope you enjoyed the lovely weekend we were treated to! And if not, do take time this week to take a walk through your neighbourhood to soak up the light reflected off of golden trees, and to marvel at the beauty of wind-swept leaves. On to this week’s food notes:

  • Bubba’s back! My Dad, the fan/stalker of the popular BBQ trailer, chatted with Bubba last week at his new set up just south of the Superstore on Calgary Trail and 51st Avenue. He’s just getting the power sorted out, and is expecting to be open at the end of September. He has signed a six month lease.
  • Skinny Legs & Cowgirls has moved: Chris passed along a sign he saw at a cafe at Pender Island, BC, while he was vacationing there. It looks like the chef has relocated to the picturesque island. I wish them well!
  • I’m excited to hear that the new Epcor Tower will be housing a Wild Earth Cafe, but am so disappointed to hear that there is no street-level access. Fountains don’t cut it.
  • Congrats to Amanda Babichuk of d’Lish, who was recently honoured with a University of Alberta Alumni Recognition Award.
  • Liane reported that Ethiopian favourite Langano Skies has reopened.
  • Did you know there is a “secret” menu at Starbucks?
  • Grub Street asks: is a restaurant responsible for your food allergies?
  • Some grocers are phasing out self-checkouts. Nooo!
  • The Chew, ABC’s new food-lifestyle daytime talk show, debuted today. I didn’t watch it, but after reading running commentary on the episode, I may not need to: “The concept of trying to watch somebody cook while three or four other people stand around and talk over the person cooking makes it really hard to pay attention to anything. It’s like one of those joke-y late-night-talk-show cooking segments, except it isn’t funny and it lasts an entire hour.”
  • Speaking of food television, the new season of Top Chef: Texas will debut on November 2, 2011. New this season – Tom Collichio will be hosting online competitions that “will pit two previously eliminated contestants against one another.” The final winner will get to return to the on-air finale. Interesting way to bring people to the website.
  • I just spotted a “Proudly Local” sticker associated with some of the apples in the produce section of the Italian Centre the other day. Given they also have the Eat Local First markers throughout the store, perhaps some streamlining is in order of its supplementary signage?

Italian Centre

Proudly local

  • Mack and I were craving comfort food on Friday night, and so found ourselves at The Bothy. Their chicken and leek pie is easily one of our favourite things to eat in the city, but I’ve also never been disappointed by their soups. That night, their wild mushroom soup was just perfect – seasoned well, with just the right amount of truffle oil to enhance but not stifle the earthy mushrooms. Delicious!

Dining Out

Chicken and leek pie and wild mushroom soup

  • Drift was set up in the evening for the first time on Thursday, serving up burgers and soup. We loved their twinkle lights and outdoor seating! Check their Twitter feed to find out when their next evening service will be!


Drift for dinner

  • Speaking of Drift, we caught up with Kara and Nevin again on Saturday, at the opening of the new Creekwood community in south west Edmonton. And when we say southwest, we mean fifteen minutes away from EIA. It was a bit disheartening, driving past acres of farmland that in a few short years will become another tract of development. Our reason for visiting was wanting to check out the “food truck promenade” that Creekwood had so heavily promoted on Twitter, one of the many attractions for their grand opening. Food trucks in both Edmonton and Calgary, because of their mobility and popularity, are starting to be used as a draw for new developments – it’ll be interesting to see how this continues. Anyway, Drift, Wannawafel, Fat Franks and Uncle Milt’s were all on hand, with patrons receiving food tickets in exchange for monetary donations to the Edmonton Food Bank. All items were priced at 1 ticket, so with the suggested donation being just $1/ticket, food was a steal. Our favourite item that day was Drift’s poutine, with so much melted cheese it was almost criminal! The jerk chicken sandwich was also very good. Wannawafel’s Belgian waffle wasn’t crispy on the outside, unlike Eva Sweet’s consistent creations, but it was good to have finally tried their product.


Trucks in Creekwood


Drift’s poutine


Drift’s jerk chicken sandwich (loved the pineapple)


Wannawafel’s Belgian waffle

  • I went to Kuhlmann’s for the first time last week with a coworker. It is a beautiful greenhouse, and even this late in the season, is bursting with colour.


Gorgeous mums!


Beautiful flowering kale


Sculpture garden


Produce selection

  • On a walk through the river valley yesterday, Mack and I passed by Shaw’s bountiful garden. Look at their gorgeous tomatoes!

Shaw Conference Centre Tomatoes

Grow, tomatoes, grow!

  • We went as far as the grounds around the Muttart Conservatory, where we were pretty sure a squirrel was actively trying to deter us from invading its space – namely, its stockpile of apples.

Fall in Edmonton

Patience, young squirrel

  • Don’t you just love Edmonton in the fall?

Fall in Edmonton

Enjoy your week!

9 thoughts on “Food Notes for September 26, 2011

  1. Great post Sharon! Trev will be happy to hear about Bubba’s, he stalks them too, and got a bunch of his co-workers addicted as well. Unfortunately its too far from where I work, so I’ve never been.
    I tried Wannawaffle when we were in Victoria, and I decided I liked Eva’s better too.
    Oh, and I thought the squirrel stockpile picture was hilarious!

  2. Good to hear that you went to the new Creekwood community grand opening! It was actually in the back of my head to go as it isn’t far from where I live-but other plans set in so I didn’t get a chance to go. But after reading how cheap the food was-I really wish I went! Thanks for the post.

  3. This is incredibly timely as I was just wondering about Kuhlmann’s produce market, primarily if they were still selling anything in their store. Perfect!

  4. Hi Sharon,

    Just wanted to comment on “Starbucks Secret Menu”. I’ve worked for Starbucks for almost 5 years and let me tell you, a) there is no secret menu, and b) some of the items listed on this “secret menu” are actually old drinks that use to be on the menu long ago but were removed (eg. Marble Mocha was once a “feature” drink much like “Pumpkin spice” is currently a featured drink).

    Affogato style frappuccino isn’t a secret so much as something that never caught on. If you asked a barista trained anytime in the last 2 or 3 years for an “affogato style”, they won’t have a clue what you are talking about. This part of the training was removed since anyone rarely asks for it this way, they simply ask for espresso poured on top. If anyone says “affogato”, 9 times out of 10, they use to work for Starbucks, long before they took this word out of the training and the button out of the point of sale system.

    Honestly, when I read through this article, if you came to my store and asked me for a “Captain Crunch/Crunch Berry Frappuccino” or “Cake Batter Frappuccino” or “Chocolate Dalmatian” or “Triple C”, I would not have the foggiest clue what you are asking for unless the customer could walk me through the ingredients in the drink. I’m also the partner who has worked for Starbucks the longest at my store.

    So just a little “don’t believe everything you read online” comment.

  5. Eva – thanks for the comment. Given all the rage “secret menus” have, it would almost be in Starbucks to have an official secret menu, heh. But because this link has been going around the interwebs, it’ll be interesting to see if requests for the drinks listed will go up in the next few months…

  6. I can only hope if people request these drinks they can tell us what’s in them. You’d be amazed how irrate people get when they order a drink that’s been retired off the menu long ago and baristas who weren’t around back then don’t know how to make them.

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